Description
A hearty and comforting vegetable soup packed with fresh vegetables and savory herbs. Perfect for a healthy lunch or dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup baby spinach leaves
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- Add the minced garlic, carrots, and celery. Sauté for another 5 minutes, stirring occasionally.
- Stir in the zucchini, green beans, diced tomatoes (with juice), and vegetable broth. Add thyme, basil, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer uncovered for 25-30 minutes, until the vegetables are tender.
- Stir in the baby spinach and cook for 2 more minutes until wilted. Adjust seasoning if needed and serve hot.
Notes
- For richer flavor, try sautéing the vegetables until lightly browned before adding liquid.
- If you want a thicker soup, mash a few potatoes against the pot’s side and stir well.
- Chop vegetables in uniform sizes for even cooking and the best texture.
- Don’t skip the bay leaf—it adds a subtle, savory depth to your soup.
- Brighten the flavor with a splash of lemon juice or a dash of vinegar just before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Soup, Vegetarian
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg